LEMPER AYAM / STICKY RICE CAKE WITH CHICKEN


LEMPER AYAM / STICKY RICE CAKE WITH CHICKEN

Lemper Ayam is one of Indonesia’s popular snacks, one of my favorites !!! It is made of Sticky Rice/ Glutinous rice with shredded chicken meat wrapped in it. Usually they are individually wrapped in banana leaves and then pan-fried to impart that leaves flavor into the cake. The chicken meat and sticky rice are cooked with aromatic spices and herbs and that’s what makes this sticky rice cake super delicious. I have to admit that individually wrapping these little morsels of goodness can be quite a pain if you are not patient (I’m not!).

As the photo shown, You see the traditional lemper ayam wrapped in banana leaves and also ones that were rolled into balls , kinda like the Japanese onigiri (rice balls). I rolled mine in black sesame seeds too. Love that extra crunch, but you can opt out on the sesame seeds too if you prefer. Another option is to press half of the glutinous rice into the oiled container, spread the chicken filling and then spread the rest of the glutinous rice cake on top and gently press it and cut into serving pieces :) It’s great for kid’s lunch box too 😉

LEMPER AYAM / STICKY RICE CAKE WITH CHICKEN

LEMPER AYAM / STICKY RICE CAKE WITH CHICKEN (20-25 pieces)
 
What you will need:
  • 2 cups sweet rice/sticky rice/glutinous rice
  • 1 cup coconut milk
  • 3 bay leaves
  • 3 fresh kaffir lime leaves (tear edges to release flavor)
  • ½ tsp of salt
  • Banana leaves for wrapping
Filling:
  • 8 oz of boneless skinless chicken breast/thigh
  • 2 Tbsp cooking Oil
  • 2 tsp shrimp paste
  • 1 tsp cumin powder
  • ½ cup of coconut milk
  • Salt to taste
Ground spices:
  • 1 large red Onion (peeled and quartered)
  • 4 cloves garlic (peeled)
  • 2 Tbsp of ground lemon grass
  • 2 tsp coriander seeds
Instructions:
  1. Soak the sticky rice in water for at least 6 hours. Discard water and set aside. Prepare your steamer on high heat. In a medium to large heat-proof bowl, pour in coconut milk and add in the bay leaves, kaffir lime leaves and season with salt. Add in the soaked rice into the bowl and place into the steamer and steam for 45 minutes to 1 hour or until all the coconut milk is absorbed by the rice and rice is sticky and soft, but not too mushy
  2. While waiting for the rice to cook, boil the chicken in water until it is cooked. Let cool before shredding the meat
  3. Heat oil in a wok and saute the ground spices until fragrant. Add in the shrimp paste and cumin powder and saute for about 1 minute. Add in the shredded chicken meat. Continue to saute for another 3 minutes and then add the coconut milk and bring to a boil. Reduce the heat and let it simmer until all the coconut milk is absorbed. Season with salt as needed. Set aside and let it cool
  4. Thoroughly clean your hands and leave them wet for preparation of wrapping. Place a tablespoon of the sticky rice on your palm and spread it across your palm and make a little indentation in the middle for filling. Spread about ½ Tbsp of the chicken meat in the middle and roll the rice around to cover the filling and it will form a croquette shape
  5. Gently place lemper ayam in the middle of a cleaned banana leaf (about 15cm x 15 cm) and shape the lemper ayam into square. Fold the leaves over as if wrapping a gift and secure the two ends with tooth picks (I broke the tooth pick into two pieces). Wet your hands again if necessary to prevent the rice sticking to your palms
  6. When ready to serve, smear some oil on a pan and place the lemper ayam on the pan and let the banana leaves brown and burn a little so it will impart great flavor into the lemper ayam and it looks nice too :) Let it brown for about 1 minute on each side over medium heat

 

LEMPER AYAM / STICKY RICE CAKE WITH CHICKEN